Beverage Compositions Including Calcium Supplied From Aragonite And Methods Of Making The Same

ABSTRACT

Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

CROSS-REFERENCE TO RELATED APPLICATIONS

This patent application claims the benefit of U.S. Provisional PatentApplication No. 63/076,495, filed on 10 Se. 2020, the entire contents ofwhich are incorporated herein by reference.

FIELD

Beverage compositions, beverage components, and sweetener components aswell as methods of making the same are provided herein. The beveragecompositions may include calcium supplied from a calcium carbonate(CaCO₃) source, for example, aragonite, and a liquid component, forexample, water, a milk, or a juice.

BACKGROUND

The background description includes information that may be useful inunderstanding the systems and methods described herein. It is not anadmission that any of the information provided herein is prior art, orthat any publication specifically or implicitly referenced is prior art.

Calcium is the most abundant mineral in the human body and is anessential element for numerous functions in the human body. For example,calcium is required for vascular contraction and vasodilation, musclefunction, nerve transmission, intracellular signaling and hormonalsecretion, as well as providing rigidity to the skeletal framework.Calcium is continuously utilized by the body and can be replenished by avariety of food sources as well as dietary supplements.

In light of these vital usages of calcium by the body, it is recognizedthat a dietary calcium deficiency can have adverse effects on anindividual's health, which vary in degree depending upon age and sex.For example, calcium deficiency can prevent normal bone development inchildhood and early adulthood and can contribute to the softening ofbones and teeth as well as the acceleration of bone loss with advancingage and can interfere with muscular contractions.

While dairy products are recognized as a rich source of dietary calcium,consumption of dairy products can have drawbacks, for example,individuals can have a lactose intolerance and/or a dairy allergy, andthere can be high levels of cholesterol and calories in some dairyproducts. Furthermore, attempts to fortify beverage compositions withvarious calcium sources can also be problematic. For example, some ofthe organic and inorganic salts used for calcium fortification canresult in flavor and taste defects, such as chalkiness, grittiness, ortangy tastes and/or even a bitter after-taste based on the use of one ora combination of calcium sources. Thus, alternative beveragecompositions fortified with calcium are needed.

SUMMARY

This section provides a general summary of the disclosure, and is not acomprehensive disclosure of its full scope or all of its features.

The present disclosure relates to beverage compositions, beveragecomponents, and methods of making beverage compositions. In variousaspects, the present disclosure provides a beverage composition. Thebeverage composition includes calcium supplied from a calcium carbonatesource including aragonite and a liquid component, such as water, ajuice, a milk, or a combination thereof.

In various aspects, the present disclosure also provides a calciumcomponent. The calcium component includes aragonite particlesencapsulated with at least one additive.

In various aspects, the present disclosure also provides a method forpreparing a beverage composition. The method includes admixing aragoniteparticles with a liquid component, such as water, a juice, a milk, and acombination thereof.

In various aspects, the present disclosure also provides another methodfor preparing a beverage composition. The method includes admixing acalcium component as described herein with a liquid component, such aswater, a juice, a milk, and a combination thereof.

In various aspects, the present disclosure also provides a sweetenercomponent. The sweetener component includes aragonite particles and atleast one sweetener.

Various objects, features, aspects and advantages of the present subjectmatter will become more apparent from the following detailed descriptionof preferred embodiments.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is an image of a beverage composition according to certainaspects of the present disclosure.

FIG. 2 is an image of two packages of a sweetener component according tocertain aspects of the present disclosure. A sweetener componentincluding 75% aragonite and 25% powdered sugar is in the left handpackage, and a sweetener component including 75% aragonite and 25% monkfruit sweetener is in the right hand package.

DETAILED DESCRIPTION

All percentages and ratios are calculated by weight unless otherwiseindicated. All percentages and ratios are calculated based on the totalcomposition unless otherwise indicated.

All component or composition levels are in reference to the active levelof that component or composition, and are exclusive of impurities, forexample, residual solvents or byproducts, which may be present incommercially available sources.

I. Beverage Compositions and Components

Calcium fortified beverage compositions are provided herein. Thebeverage compositions include calcium supplied from a calcium carbonate(CaCO₃) source and a liquid component. The beverage compositionsdescribed herein are suitable for human and/or animal consumption.

A. Aragonite

In any embodiment, the calcium carbonate source can comprise aragonite.Aragonite, a natural orthorhombic crystalline form of calcium carbonate,occurs most commonly in beds of gypsum and of iron ore. Aragonitediffers from calcite in that is has an orthorhombic crystallinestructure, a greater specific gravity (2.93 to 2.95 g/cm³ as compared to2.71 g/cm³ for calcite), and less distinct cleavage than calcite.

One form of aragonite, known as “oolitic aragonite,” occurs on the oceanfloor throughout the world. Oolitic aragonite occurs in discrete grainswhich are essentially spherical in form. The material as a marinedeposit is unconsolidated and varies in grain size with varying amountsof shell fragments intermixed therein. Oolitic aragonite can be found inthe Caribbean, for example, on and around the Bahama islands. Anexemplary composition of oolitic aragonite is provided in Table 1 below.

TABLE 1 Composition Percent by Weight CaCO₃ 97.00  SiO₂ 0.04 Fe₂O₃ 0.02Al₂O₃ 0.02 MgO 0.23 Mn 0.0005 to 0.005  Sr 0.1 to 1.0 S (organic) 0.13 S(inorganic) 0.01 Chloride (as NaCl) 0.25 Other organic matter 0.41

Oolitic aragonite may be recovered from the ocean floor, for example, bydredging or otherwise removing the oolitic aragonite from the oceanfloor. Dredging of the ocean floor can take place near, adjacent to, orat a beach in the Bahama Islands. The recovered oolitic aragonite caninclude various sizes of material. In any embodiment, the recoveredoolitic aragonite can have a particular size diameter from about 50 μmto about 2 mm. In some embodiments, oolitic aragonite can first bescreened to remove any oversized material, such as shell fragmentshaving a particle size diameter greater than or equal to about 275 μm.Alternatively, oolitic aragonite can be used directly from the oceanwithout any screening, grinding, or both. In other words, the ooliticaragonite can be unprocessed when incorporated into a beveragecomposition. Thus, the term “unprocessed” as used herein, means nofurther treatment to the aragonite after its recovery from the oceanfloor other than the mere handling and transport of it to a stock pileand then admixing with a liquid component. In any embodiment, theoolitic aragonite is substantially dry, for example, containing about10% or less moisture, prior to incorporation into a beverage compositionand/or further processing to form a calcium component as furtherdescribed below.

In some embodiments, at least a portion of or substantially all of theoolitic aragonite may be ground prior to incorporation into a beveragecomposition, for example, in a ball mill. Suitable milling techniquesand milled oolitic particles are described in U.S. 62/839,322, filed on26 Apr. 2019, the entire contents of which are herein incorporated byreference. The oolitic aragonite may be ground to oolitic particleshaving a diameter of greater than or equal to about 1 μm, greater thanor equal to about 3 μm, greater than or equal to about 5 μm, greaterthan or equal to about 8 μm, greater than or equal to about 10 μm,greater than or equal to about 13 μm, greater than or equal to about 15μm, greater than or equal to about 18 μm, or about 20 μm; or from about1 μm to about 20 μm, about 1 μm to about 15 μm, about 3 μm to about 10μm, about 3 μm to about 8 μm, or about 3 μm to about 5 μm.

B. Other Sources of Calcium

Additionally or alternatively, calcium in the beverage composition maybe further supplied from one or more other sources of calcium. Exemplaryother sources of calcium include amino acid chelated calcium, elementalcalcium, calcium oxide, calcium hydroxide, calcium sulfate, calciumchloride, calcium phosphate, calcium hydrogen phosphate, calciumdihydrogen phosphate, calcium citrate, calcium picolinate, calciummalate, calcium aspartate calcium citrate malate, calcium gluconate,calcium tartrate, calcium ascorbate, calcium lactate, and combinationsthereof. The calcium sources described herein include any compoundcontaining calcium, including a salt, complex, or solubilized species.

In any embodiment, calcium may be present in the beverage composition inan amount by weight based on the total beverage composition of greaterthan or equal to about 0.05%, greater than or equal to about 0.1%,greater than or equal to about 0.5%, greater than or equal to about 1%,greater than or equal to about 2%, greater than or equal to about 5%,greater than or equal to about 7%, greater than or equal to about 10%,greater than or equal to about 15%, greater than or equal to about 20%,greater than or equal to about 30%, or about 40%. Additionally oralternatively, calcium may be present in the beverage composition in anamount by weight based on the total beverage composition of about 0.05%to about 40%, about 0.1% to about 30%, about 0.1% to about 20%, about0.1% to about 10%, about 0.1% to about 5%, or about 0.1% to about 2%.

C. Liquid Component

In various aspects, a liquid component of the beverage compositions maybe selected from the group consisting of water, a juice, a milk, and acombination thereof. In one preferred embodiment, the liquid componentmay be water. For example, FIG. 1 shows an image of a beveragecomposition including water and calcium supplied from aragonite. It isalso contemplated herein that the liquid component, such as water, mayalso include coffee or tea.

Any variety of juices and/or juice concentrates may be incorporated intothe beverage composition. For example, the juice may selected from acitrus juice, a non-citrus juice, a vegetable juice, or a combinationthereof. Examples of a citrus juice include, but are not limited toorange juice, lemon juice, lime juice, grapefruit juice, tangerine juiceand combinations thereof. Examples of a non-citrus juice include, butare not limited to apple juice, strawberry juice, kiwi juice, grapejuice, cherry juice, raspberry juice, cranberry juice, peach juice,watermelon juice, passion fruit juice, pineapple juice, mango juice,cupuacu juice, guava juice, cocoa juice, papaya juice, apricot juice,and combinations thereof. Examples of vegetable juice include, but arenot limited to tomato juice, spinach juice, broccoli juice, cucumberjuice, celery juice, wheatgrass juice, kale juice, carrot juice, beetjuice, cabbage juice, parsley juice, Swiss chard juice, bell pepperjuice, lettuce juice, and combinations thereof.

Any variety of milks may be incorporated into the beverage composition,for example, a dairy milk, a non-dairy milk, or a combination thereof.Examples of dairy milk include, but are not limited to, cow's milk,sheep's milk, goat's milk, and camel's milk. Examples of non-dairy milksinclude, but are not limited to, soy milk, oat milk, almond milk, cashewmilk, rice milk, coconut milk, pea milk, macadamia milk, hemp milk,quinoa milk, flax milk, and combinations thereof.

In any embodiment, the liquid component may be present in the beveragecomposition in an amount by weight based on the total beveragecomposition of greater than or equal to about 0.05%, greater than orequal to about 0.1%, greater than or equal to about 1%, greater than orequal to about 5%, greater than or equal to about 10%, greater than orequal to about 20%, greater than or equal to about 40%, greater than orequal to about 60%, greater than or equal to about 70%, greater than orequal to about 80%, greater than or equal to about 90%, or about 99.9%.Additionally or alternatively, the liquid component may be present inthe beverage composition in an amount by weight based on the totalbeverage composition of about 0.05% to about 99.9%, about 0.1% to about99.9%, about 0.1% to about 80%, about 5% to about 60%, about 5% to about40%, or about 5% to about 20%.

D. Additive Agents

Additionally, a beverage composition described herein optionally mayfurther include at least one additive agent. Any suitable additive agentfor beverage compositions may be included. Examples of an additive agentinclude, but are not limited to an acidulant, a flavor agent, anantifoaming agent, a colorant, a preservative, a sweetener, a nutrientagent, a fiber, a probiotic, a thickener, an antioxidant, an emulsifyingagent, a bracer, and a combination thereof.

E. Acidulants

An amount of an acidulant may be used to maintain the pH of the beveragecomposition. For example, a beverage composition may have a pH of fromabout 2 to about 8, about 2 to about 7, about 2.5 to about 7, or about3.5 to about 4.5. Acidity of the beverage composition can be adjusted toand maintained within the requisite range by known and conventionalmethods, e.g., the use of one or more of the aforementioned acidulants.

Organic as well as inorganic edible acids may be used as acidulants toadjust the pH of the beverage. An acid can be present in itsundissociated form or, alternatively, as their respective salts, forexample, potassium or sodium hydrogen phosphate, potassium or sodiumdihydrogen phosphate salts. Examples of suitable acids include, but arenot limited to edible organic acids, such as citric acid, malic acid,fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaricacid, ascorbic acid, acetic acid, phosphoric acid or combinationsthereof.

F. Antioxidants

The acidulant can also serve as an antioxidant to stabilize beveragecomponents in the beverage compositions. Examples of commonly usedantioxidants include, but are not limited to ascorbic acid, EDTA(ethylenediaminetetraacetic acid), and salts thereof.

G. Flavor Agents

Flavor agents can include flavor emulsions and/or flavor concentrates.Flavor emulsions can include one or more suitable flavor oils, extracts,oleoresins, essential oils and the like, known in the art for use asflavor agents in beverages. The flavor emulsion can also include flavorconcentrates, such as those derived from concentration of naturalproducts such as fruits. Terpeneless citrus oils and essences can alsobe used. Examples of suitable flavors include, for example, fruitflavors, such as apple, strawberry, lemon, grapefruit, kiwi, lime,grape, tangerine, orange, cherry, raspberry, cranberry, peach,strawberry, blueberry, mango, grapefruit, passion fruit, pineapple,cupuacu, guava, cocoa, papaya, apricot, raspberry, blackberry,watermelon, and the like, cola flavors, coffee flavors, chocolateflavors, vanilla flavors, caramel flavors, chai flavors, and dairyflavors. Other botanical flavors include, but are not limited to tea(preferably black and green tea, most preferably green tea), aloe vera,guarana, ginseng, ginkgo, hawthorn, hibiscus, rose hips, chamomile,peppermint, fennel, ginger, licorice, lotus seed, schizandra, sawpalmetto, sarsaparilla, safflower, St. John's Wort, curcuma, cardamom,nutmeg, cassia bark, buchu, cinnamon, jasmine, haw, chrysanthemum, waterchestnut, sugar cane, lychee, bamboo shoots, and the like. These flavorscan be derived from natural sources such as essential oils and extracts,or can be synthetically prepared. The flavor emulsion can typicallycomprises a blend of various flavors and can be employed in the form ofan emulsion, alcoholic extract, or spray dried. The flavor emulsion canalso include clouding agents, with or without weighting agents.

Flavor emulsions can be prepared by mixing one or more flavoring oils(from about 0.001% to about 20%) with an emulsifying agent (from about1% to about 30%) and water. Emulsions of particles with diameters offrom about 0.1 to about 3.0 microns or about 2.0 microns or less indiameter or about 1.0 microns or less in diameter are suitable. Theemulsifying agent coats the particularized flavor oil to aid inpreventing coalescence and in maintaining an appropriate dispersion. Theviscosity and specific gravity of the flavor emulsion are regulated tobe compatible with the finished beverage.

H. Antifoaming Agents

Examples of suitable antifoaming agents include, but are not limited to,dimethyl polysiloxane, distilled monoglycerides, medium chaintriglycerides, polyglycerol esters, and combinations thereof.

I. Colorants

Examples of suitable colorants include, but are not limited to FD&C(Food, Drugs, and Cosmetics) dyes, for example, yellow #5, blue #2, red# 40, and the like, and FD&C lakes, for example, Lake red #40, Lakeyellow #6, Lake blue #1, and the like. Additionally, a mixture of a FD&Cdye or a FD&C lake in combination with other conventional food and foodcolorants may be used. Riboflavin and 13-carotene may also be used.Additionally, other natural colorants may be utilized including, forexample, fruit, vegetable, and/or plant extracts such as grape, blackcurrant, aronia, carrot, beetroot, red cabbage, and hibiscus. Thecolorant may be present in the beverage composition described herein anamount by weight based on total weight of the composition from about0.0001% to about 0.5%, about 0.001% to about 0.1%, and about 0.004% toabout 0.1.

J. Flavanols

The flavanols which may be used in the beverage compositions describedherein can be extracted from, for example, fruit, vegetables, green teaor other natural sources by any suitable method well known to thoseskilled in the art. Flavanols may be extracted from either a singleplant or mixtures of plants. Examples of flavanols which are extractedfrom tea plants and other members of the Catechu gambir (Uncaria family)include, for example, catechin, epicatechin, gallocatechin,epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Insome embodiments, the flavanols can be in the form of a tea extract. Thetea extract can be obtained from the extraction of unfermented teas,fermented teas, partially fermented teas, and mixtures thereof.Alternatively, flavanols may be prepared by synthetic or otherappropriate chemical methods and incorporated into the beveragecompositions. Flavanols, including catechin, epicatechin, and theirderivatives are commercially available. One or more flavanols may bepresent in the beverage composition described herein an amount by weightbased on total weight of the composition from about 0.001% to about 5%,about 0.001% to about 2%, about 0.01% to about 1%, and about 0.01% toabout 0.05%.

K. Preservatives

Examples of suitable preservatives include, but are not limited tosorbate, benzoate, and polyphosphate preservatives (e.g., sodiumhexametapolyphosphate). Sorbate and benzoate preservatives include, butare not limited to sorbic acid, benzoic acid, and salts thereof,including, but not limited to, calcium sorbate, sodium sorbate,potassium sorbate, calcium benzoate, sodium benzoate, potassiumbenzoate, and combinations thereof. One or more preservative may bepresent in the beverage composition described herein an amount by weightbased on total weight of the composition from about 0.0005% to about0.5%, about 0.001% to about 0.4%, about 0.001% to about 0.1%, about0.001% to about 0.05%, and about 0.003% to about 0.03%.

L. Sweeteners

Examples of suitable sweeteners include, but are not limited tocarbohydrate sweeteners (e.g., monosaccharides and/or disaccharides),natural sweeteners, artificial calorie sweeteners, and combinationsthereof. Examples of sugar sweeteners include, but are not limited to,sucrose, fructose, glucose, and combinations thereof. The sweetener maybe cane sugar, brown sugar, granulated sugar, powdered sugar, castersugar, or combinations thereof. Fructose can be obtained or provided asliquid fructose, high fructose corn syrup, dry fructose or fructosesyrup. High fructose corn syrup (HFCS) is commercially available asHFCS-42, HFCS-55 and HFCS-90. Other naturally occurring sweeteners ortheir purified extracts include, for example, glycyrrhizin, stevioside,thaumatin, the juice of Luo Han Guo (containing the sweet mogrosides),agave syrup, monk fruit sweetener, and combinations thereof.Non-limiting examples of artificial sweeteners include aspartame,saccharine, cyclamates, acesulfame K, L-aspartyl-L-phenylalanine loweralkyl ester sweeteners, L-aspartyl-D-alanine amides, L-aspartyl-D-serineamides, L-aspartyl-hydroxymethyl alkane amide sweeteners,L-aspartyl-1-hydroxyethylalkane amide sweeteners, and synthetic alkoxyaromatics. These sweeteners can be incorporated into the beveragecompositions in solid or liquid form, for example, as a syrup, such as aconcentrated syrup. One or more sweeteners may be present in thebeverage composition described herein in an amount by weight based ontotal weight of the composition from about 0.1% to about 20% or fromabout 6 to about 14%. In some embodiments, one or more artificialsweeteners may be present in the beverage composition described hereinin an amount by weight based on total weight of the composition fromabout 0.0001% to about 5%, about 0.001% to about 3%, about 0.005% toabout 2%, about 0.01% to about 1%, and about 0.01% to about 0.05%.

M. Nutrient Agents

Nutrient agents include, for example, vitamins and minerals. Unlessotherwise specified herein, wherein a given vitamin is present in thebeverage composition, the beverage composition comprises at least about1%, at least about 2%, from about 2% to about 200%, preferably fromabout 5% to about 150%, and from about 10% to about 120% of the USRDI ofsuch vitamin. The United States Recommended Daily Intake (USRDI) forvitamins and minerals is defined and set forth in the Recommended DailyDietary Allowance-Food and Nutrition Board, National Academy ofSciences-National Research Council.

Non-limiting examples of vitamins include vitamin A, one or moreB-complex vitamins (which include one or more of thiamin (also referredto as “vitamin B₁”)), riboflavin (also referred to as “vitamin B₂”),niacin (also referred to as “vitamin B₃”), pantothenic acid (alsoreferred to as “vitamin B₅”), pyridoxine (also referred to as “vitaminB₆”), biotin (also referred to as “vitamin B₇” or “vitamin B₈”), folicacid (also referred to as folate), and the cobalamins (also referred toas “vitamin B₁₂”), vitamin C, vitamin D, and vitamin E. The vitamins maybe in any form, for example, an oil, beadlet, or encapsulated.

As used herein, “vitamin A” is inclusive of one or more nutritionallyactive unsaturated hydrocarbons, including the retinoids and thecarotenoids. Common retinoids include retinol, retinal, retinoic acid,retinyl palmitate, and retinyl acetate. Common carotenoids includeβ-carotene, α-carotene, β-apo-8′-carotenal, cryptoxanthin,canthaxanthin, astacene, and lycopene.

As used herein, “vitamin C” is inclusive of one or more of L-ascorbicacid (also referred to herein as ascorbic acid), as well as theirbioequivalent forms including salts and esters thereof. For example, thesodium salt of ascorbic acid is considered vitamin C herein.Additionally, there are many widely known esters of vitamin C, includingascorbyl acetate.

As used herein, “vitamin E” is inclusive of one or more tocols ortocotrienols which exhibit vitamin activity similar to that ofα-tocopherol (which, as used herein, is considered a tocol) as well astheir bioequivalent forms including salts and esters thereof. Vitamin Eis typically found in oils including, for example, sunflower, peanut,soybean, cottonseed, corn, olive, and palm oils. Non-limiting examplesof vitamin E include α-tocopherol, β-tocopherol, gamma-tocopherol, anddelta-tocopherol, as well as esters thereof (e.g., α-tocopherolacetate).

Non-limiting examples of suitable minerals include magnesium, zinc,iron, selenium, iodine, and fluoride. Minerals may be in, for example,salts, chelated, complexed, solubilized, or colloidal form. In someembodiments, the mineral may be in encapsulated form.

Non-limiting examples of suitable magnesium sources include elementalmagnesium, magnesium chloride, magnesium citrate, magnesium gluceptate,magnesium gluconate, magnesium hydroxide, magnesium lactate, magnesiumcarbonate, magnesium oxide, magnesium picolate, magnesium sulfate, aminoacid chelated magnesium, creatine chelated magnesium, solubilizedspecies thereof, and mixtures thereof.

As used herein, “zinc” is inclusive of any compound containing zinc,including a salt, complex, or other form of zinc, including elementalzinc. The zinc which can be in any of the commonly used forms such as,e.g., zinc lactate, zinc sulfate, zinc chloride, zinc acetate, zincgluconate, zinc ascorbate, zinc citrate, zinc aspartate, zincpicolinate, amino acid chelated zinc, and zinc oxide. Amino acidchelated zinc contain one or more natural amino acids selected fromalanine, arginine, asparagine, aspartic acid, cysteine, cystine,glutamine, glutamic acid, glycine, histidine, hydroxyproline,isoleucine, leucine, lysine, methionine, ornithine, phenylalanine,proline, serine, threonine, tryptophan, tyrosine and valine ordipeptides, tripeptides or quadrapeptides formed by any combination ofthese amino acids.

As used herein, “iron” is inclusive of any compound containing iron,including a salt, complex, or other form of iron, including elementaliron. Non-limiting examples of ferrous iron sources include ferroussulfate, ferrous fumarate, ferrous succinate, ferrous gluconate, ferrouslactate, ferrous tartrate, ferrous citrate, ferrous amino acid chelates,and ferrous pyrophsophate, as well as mixtures of these ferrous salts.Non-limiting examples of ferric iron sources that can be used are ferricsaccharate, ferric ammonium citrate, ferric citrate, ferric sulfate,ferric chloride, and ferric pyrophosphate, as well as mixtures of theseferric salts. Additionally, other suitable sources of iron includeiron-sugar-carboxylate complexes.

In one embodiment, the nutrient agent is selected from the groupconsisting of vitamin A, vitamin C, vitamin E, vitamin B₁, vitamin B₂,vitamin B₃, vitamin B₅, vitamin B₆, vitamin B₇, vitamin B₉, vitamin B₁₂,zinc, potassium, iron, magnesium, biotin, folic acid, and a combinationthereof.

N. Fibers

A suitable fiber may be a soluble fiber. Soluble fibers can be obtainedfrom a wide variety of plant sources. For example, water soluble plantpectin and pectin materials, galactomannan, arabinogalactan, and watersoluble hemicellulose can function as soluble fibers. Many plant mucus,gums found in grains, seeds or stems, such as chamois, guar, oats (betaglucan), astragalus (tragant gum), gati gum, karaya gum (sterculia gum),acacia gum, are soluble fibers. Other soluble fibers include solublepolysaccharides, algal polysaccharides, such as agar or carrageenan,carbohydrates, such as maltodextrin or dextrin, soluble cellulose ethersand derivatives thereof, inulin, and combinations thereof.

O. Thickeners

One or more thickeners may be present in the beverage composition, forexample, to provide control of viscosity and/or texture. Non-limitingexamples of thickeners include cellulose compounds, gum ghatti, modifiedgum ghatti, xanthan gum, tragacanth gum, guar gum, gellan gum, locustbean gum, pectin, alginate, and combinations thereof. Non-limitingexamples of cellulose compounds include carboxymethylcellulose, sodiumcarboxymethylcellulose, methylcellulose, and hydroxyethylcellulose,hydroxypropylcellulose. One or more thickeners may be present in thebeverage composition described herein in an amount by weight based ontotal weight of the composition from about 0.00001% to about 10%, about0.00001% to about 5%, 0.00001% to about 1%, about 0.01% to about 0.2%,to about 0.02% to about 0.05%.

P. Emulsifiers

Non-limiting examples of suitable emulsifiers include gum acacia,modified food starches (e.g., alkenylsuccinate modified food starches),anionic polymers derived from cellulose (e.g., carboxymethylcellulose),gum ghatti, modified gum ghatti, xanthan gum, tragacanth gum, guar gum,locust bean gum, pectin, alginate, and combinations thereof. One or moreemulsifiers may be present in the beverage composition described hereinin an amount by weight based on total weight of the composition fromabout 0.00001% to about 10%, about 0.00001% to about 5%, 0.00001% toabout 1%, about 0.01% to about 0.2%, to about 0.02% to about 0.05%.

Q. Probiotics

Non-limiting examples of suitable probiotics include bacterial strainsof Bifidobacteria, Lactobacillus, and a combination thereof. Examples ofBifidobacteria include, but are not limited to B. brevis, B. animalis(laetis), B. longum, B. bifidum, B. adolescentis, B. thermophilum, B.infantile, and combinations thereof. Examples of Lactobacillus include,but are not limited L. acidophiius, L. casei, L. rhamnosus, L.,paracasei, L. johnsonii, L. reuteri, L. lactis, L. buigaricus, andcombinations thereof.

R. Bracers

Bracers can be obtained by extraction from a natural source or can besynthetically produced. Non-limiting examples of bracers includemethylxanthines, e.g., caffeine, theobromine, and theophylline.Additionally, numerous other xanthine derivatives have been isolated orsynthesized, which may be utilized as a bracer in the compositionsherein. For example, bracers include xanthine, 9-methyl xanthine,7-methyl xanthine, 3-methyl xanthine, 3,7-dimethyl xanthine,8-chloromethyl-3,7-dimethyl xanthine, 8-hydroxymethyl-3,7-dimethylxanthine, 3,7-diethyl xanthine, 3,7-bis-(2-hydroxyethyl) xanthine,3-propyl-7-(dimethylaminoethyl) xanthine, 1 -methyl xanthine,1,9-dimethyl xanthine, 1-methyl-8-methylthio xanthine, 8-phenyl-1-methylxanthine, 1,7-dimethyl xanthine, 1,7-dimethyl-8-oxo xanthine,1,3-dimethyl xanthine, 1,3,9-trimethyl xanthine, 8-fluoro theophylline,8-chloro theophylline, 8-bromo theophyllme, 8-thio theophylline,8-methylthio theophylline, 8-ethylthio theophylline, 8-nitrotheophylline, 8-methylamino theophylline, 8-dimethylamino theophylline,8-methyl theophylline, 8-ethyl theophylline, 8-propyl theophylline,8-cyclopropyl theophylline, theophylline-8-propionate (ethyl ester),8-benzyl theophylline, 8-cyclopentyl theophylline, 8-cyclohexyltheophylline, 8-(3-indolyl) theophylline, 8-phenyl theophylline,9-methyl-8-phenyl theophylline, 8-(p-chlorophenyl) theophylline,8-(p-bromophenyl) theophylline, 8-(p-methoxyphenyl) theophylline,8-(p-nitrophenyl) theophylline, 8-(p-dimethylaminophenyl) theophylline,8-(p-methylphenyl) theophylline, 8-(3,4-dichlorophenyl) theophylline,8-(m-nitrophenyl) theophylline, 8-(o-nitrophenyl) theophylline,8-(o-carboxyphenyl) theophylline, 8-(1-naphthyl) theophyllme,8-(2,6-dimethyl-4-hydroxyphenyl) theophylline, 7-methoxy-8-phenyltheophylline, 1,3,7-trimethyl xanthine, S-chloro caffeine, S-oxocaffeine, S-methoxy caffeine, S-methylamino caffeine, 8-diethylaminocaffeine, 8-ethyl caffeine, 7-ethyl theophylline, 7-(2-chloroethyl)theophylline, 7-(2-hydroxyethyl) theophylline, 7-(carboxymethyl)theophylline, 7-(carboxymethyl) theophylline (ethyl ester),7-(2-hydroxypropyl) theophylline, 7-(2,3-dihydroxypropyl) theophylline,7-13-D-ribofuranosyl theophylline, 7-(glycero-pent-2-enopyranosyl)theophylline, 7-phenyl theophylline, 7,8-diphenyl theophylline,1-methyl-3,7-diethyl xanthine, 1-methyl-3-isobutyl xanthine,1-ethyl-3,7-dimethyl xanthine, 1,3-diethyl xanthine, 1,3,7-triethylxanthine, 1-ethyl-3-propyl-7-butyl-8-methyl xanthine, 1,3-dipropylxanthine, 1,3-diallyl xanthine, 1-butyl-3,7-dimethyl xanthine,1-hexyl-3,7-dimethyl xanthine, and 1-(5-oxohexyl)-3,7-dimethyl xanthine.In some embodiments, methylxanthine is caffeine. Caffeine may beobtained from botanical sources or, alternatively, may be syntheticallyprepared. Preferred botanical sources of caffeine which may be utilizedas a complete or partial source of caffeine include green tea, guarana,mate, black tea, cola nuts, cocoa, and coffee.

A bracer may be present in the beverage composition described herein inan amount by weight based on total weight of the composition from about0.0005% to about 1%, about 0.003% to about 0.5%, about 0.003% to about0.2%, about 0.005% to about 0.05%, or about 0.005% to about 0.02%.

S. Carbonation

In some embodiments, the beverage composition optionally can furtherinclude carbon dioxide (CO₂) such that the beverage composition iscarbonated. Carbon dioxide can be introduced into the liquid component(e.g., water) which is mixed with a beverage concentrate or into abeverage composition after dilution to achieve carbonation. Thecarbonated beverage can be placed into a container, such as a bottle orcan, and then sealed. Any conventional carbonation methodology may beutilized to make carbonated beverage compositions. The amount of carbondioxide introduced into the beverage will depend upon the particularflavor system utilized and the amount of carbonation desired.

T. Calcium Beverage Component

A calcium beverage component is also provided herein. The calciumbeverage component comprises aragonite particles as described herein andat least one additive agent as described herein. For example, thearagonite particles may be oolitic aragonite particles having a particlediameter of about 3 μm to about 10 μm, about 3 μm to about 5 μm, orabout 3 μm. The at least one additive agent may be present on or withthe aragonite particles. In one example, the aragonite particles may bepartially, completely or substantially encapsulated with one or moreadditive agents described herein, such as a flavor agent, a colorant, athickener, an emulsifier, a nutrient agent, and combinations thereof.Additionally or alternatively, the at least one additive agent maypresent with the aragonite particles, for example, the at least oneadditive may be in dry or powdered form and present with the aragoniteparticles, for example, in a package as a mixture of aragonite and theat least one additive. The dry mixtures may then be mixed by an end userwith an appropriate liquid, such as water, milk, or juice, forconsumption.

U. Sweetener Component

A sweetener component is also provided herein. It is contemplated hereinthat the sweetener component may be admixed with any suitable liquid orpowder mixture in need of sweetening. For example, the sweetenercomponent may be utilized as a creamer and/or sweetener component andadmixed with coffee and/or tea. Alternatively, the sweetener componentmay be incorporated into any suitable food component, such as, but notlimited to, a baking mix, a cooking mix, cereals, grains, rice, etc.

The sweetener component comprises aragonite particles as describedherein and at least one sweetener as described herein. For example, thearagonite particles may be oolitic aragonite particles having a particlediameter of about 3 μm to about 10 μm, about 3 μm to about 5 μm, orabout 3 μm. In any embodiment, the at least one sweetener may be canesugar, brown sugar, granulated sugar, powdered sugar, caster sugar, monkfruit sweetener, agave syrup, or combinations thereof. Additionally oralternatively, the sweetener component may include further additives asdescribe herein, such as a flavor agent, a colorant, a thickener, anemulsifier, a nutrient agent, and combinations thereof. The at least onesweetener may be present on or with the aragonite particles. In oneexample, the aragonite particles may be partially, completely orsubstantially encapsulated with one or more sweetener. Additionally oralternatively, the at least one sweetener may present with the aragoniteparticles, for example, the at least one sweetener may be in dry orpowdered form and present with the aragonite particles, for example, ina package as a mixture of aragonite and the at least one sweetener. FIG.2 shows an image of a dry mixture of aragonite particles and powderedsugar sweetener and a dry mixture of aragonite particles and monk fruitsweetener. The dry mixtures may then be mixed by an end user, forexample, with water, milk, coffee, and/or tea for consumption.

In any embodiment, the aragonite particles and the at least onesweetener may each independently be present in the sweetener componentin an amount, based on total weight of the sweetener component, ofgreater than or equal to about 10%, greater than or equal to about 15%,greater than or equal to about 25%, greater than or equal to about 50%,greater than or equal to about 75%, greater than or equal to about 80%,or about 90%. Additionally or alternatively, the aragonite particles andthe at least one sweetener, may each independently be present in thesweetener component in an amount, based on total weight of the sweetenercomponent, of about 10% to about 90%, about 15% to about 80%, about 25%to about 75%, or about 25% to about 50%. For example, the aragoniteparticles may be present in an amount, based on total weight of thesweetener component, of about 50% to about 75%, and the sweetener may bepresent in an amount, based on total weight of the sweetener component,of about 25% to about 50%; or both the aragonite particles and thesweetener may each be present in an amount, based on total weight of thesweetener component, of about 50%.

II. Methods for Preparing Beverage Compositions

Methods of preparing beverage compositions are also provided herein. Inany embodiment, a method may include admixing aragonite particles asdescribed herein with a liquid component as described herein andoptionally, one or more additive agents as described herein. Forexample, the one or more additive agents, when present, may bedispersed, solubilized, or otherwise mixed into the beveragecompositions. In some embodiments, aragonite particles may be admixedwith the liquid component followed by addition of one or more additiveagents. Alternatively, the liquid component may be admixed with one ormore additive agents followed by admixing with aragonite particles. Insome embodiments, a method may include admixing a calcium component asdescribed herein with a liquid component as described herein (e.g.,water). The methods described herein may include agitating with amechanical stirrer and/or heating the compositions until all of thecomponents have been solubilized or adequately dispersed or mixed. Whereappropriate, all separate solutions and dispersions may then becombined.

Various microbial inactivation/reduction methods may be utilized,including for example: thermal processing, ultraviolet ray (UV)treatment, ultra-high pressure, pulsed electric fields, and filtersterilization. Thermal processing is a commercially accepted method forpasteurized and aseptic (ultra-high-temperature processing) processing.Pasteurization involves heating (indirect or direct) the beveragecomposition (from about 71° C. to about 95° C.), holding for about 10seconds to about 20 seconds, and cooling. Aseptic processing ofbeverages includes heating (from about 95° C. to about 130° C.), holdingfor about 2 seconds to about 15 seconds, and cooling. Productheating/cooling can be delivered using heat exchangers. Another optionis “hot fill” in which the hot product helps to achieve sterility. Theheating can also be achieved using ohmic heating, direct steaminjection, steam infusion, or microwaves to reach the hold tubetemperature.

The term ‘about’, unless otherwise indicated, when used in conjunctionwith a numeral refers to a range spanning +/−10%, inclusive, around thatnumeral. For example, the term ‘about 10 μm refers to a range of 9 to 11μm, inclusive.

The recitation of ranges of values herein is merely intended to serve asa shorthand method of referring individually to each separate valuefalling within the range. Unless otherwise indicated herein, eachindividual value is incorporated into the specification as if it wereindividually recited herein. All methods described herein can beperformed in any suitable order unless otherwise indicated herein orotherwise clearly contradicted by context.

The use of any and all examples, or exemplary language (e.g. “such as”)provided with respect to certain embodiments herein is intended merelyto better illuminate the invention and is not intended to pose alimitation on the embodiments disclosed herein. No language in thespecification should be construed as indicating any non-claimed elementessential to the practice of the invention.

It should be apparent to those skilled in the art that many moremodifications besides those already described are possible. The systems,methods and devices disclosed herein are not to be restricted except inthe scope of the appended claims. Moreover, in interpreting both thespecification and the claims, all terms should be interpreted in thebroadest possible manner consistent with the context. In particular, theterms “comprises” and “comprising” should be interpreted as referring toelements, components, or steps in a non-exclusive manner, indicatingthat the referenced elements, components, or steps may be present, orutilized, or combined with other elements, components, or steps that arenot expressly referenced. Where the specification claims refers to atleast one of something selected from the group consisting of A, B, C . .. and N, the text should be interpreted as requiring only one elementfrom the group, not A plus N, or B plus N, etc.

1-33. (canceled)
 34. A creamer composition comprising: aragoniteparticles; and at least one powdered sweetener.
 35. The creamercomposition of claim 34, wherein the aragonite particles have a particlesize of about 3 μm to about 10 μm in diameter.
 36. The creamercomposition of claim 34, wherein the aragonite particles are ooliticaragonite particles.
 37. The creamer composition of claim 36, whereinthe oolitic aragonite particles are milled oolitic aragonite particles.38. The creamer composition of claim 34, wherein the at least onepowdered sweetener is selected from the group consisting of acarbohydrate sweetener, a natural sweetener, an artificial caloriesweetener, and a combination thereof.
 39. The creamer composition ofclaim 34, wherein the at least one powdered sweetener is selected fromthe group consisting of sucrose, fructose, glucose, cane sugar, brownsugar, granulated sugar, powdered sugar, caster sugar, glycyrrhizin,stevioside, thaumatin, monk fruit sweetener, aspartame, saccharine, acyclamate, acesulfame K, a L-aspartyl-L-phenylalanine lower alkyl estersweeteners, a L-aspartyl-D-alanine amide, a L-aspartyl-D-serine amide, aL-aspartyl-hydroxymethyl alkane amide, a L-aspartyl-1-hydroxyethylalkaneamide, a synthetic alkoxy aromatic, and a combination thereof.
 40. Thecreamer composition of claim 34, wherein the aragonite particles areencapsulated with the least one powdered sweetener.
 41. The creamercomposition of claim 34, further comprising at least one additive agentselected from the group consisting of a flavor agent, a colorant, aflavanol, a preservative, a nutrient agent, a fiber, a probiotic, athickener, an antioxidant, an emulsifying agent, a bracer, and acombination thereof.
 42. The creamer composition of claim 41, whereinthe nutrient agent is selected from the group consisting of vitamin A,vitamin C, vitamin D, vitamin E, vitamin B₁, vitamin B₂, vitamin B₃,vitamin B₅, vitamin B₆, vitamin B₇, vitamin B₉, vitamin B₁₂, zinc,potassium, iron, magnesium, folic acid, and a combination thereof. 43.The creamer composition of claim 41, wherein the flavor agent comprisesa flavor selected from the group consisting of a fruit flavor, a colaflavor, a coffee flavor, a chocolate flavor, a vanilla flavor, a caramelflavor, a chai flavor, a dairy flavor, a peppermint flavor, a gingerflavor, a licorice flavor, a cinnamon flavor, and a combination thereof.44. The creamer composition of claim 34, wherein the aragonite particlesare present in amount of about 50% to about 75%, based on total weightof the creamer composition.
 45. The creamer composition of claim 34,wherein the at least one powdered sweetener is present in amount ofabout 25% to about 50%, based on total weight of the creamercomposition.